Sodium lactate and storage temperature effects on shelf life of vacuum packaged beef top rounds
作者： J.V. Maca , R.K. Miller , M.E. Bigner , L.M. Lucia , G.R. Acuff
DOI: 10.1016/S0309-1740(99)00032-7
关键词: Odor 、 Lipid oxidation 、 Sodium lactate 、 Shelf life 、 Food science 、 Biochemistry 、 Chemistry
摘要: Cooked, vacuum-packaged beef top rounds containing up to 4% sodium lactate (NaL) in the final product were stored at 0, 4, 10 or 16°C for 1, 7, 14 21 days. Aerobic plate counts (APCs) lower roasts 3 NaL and 10°C 7 At higher temperatures longer storage times, only those treated with than controls. Lipid oxidation, Hunter L* b* values decreased a* values, cooked yields Ph increased addition. Beefy odor but was NaL. Roasts added had rancid scores.
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